Stuffed Roast Goose with Rosemary-scented Apple Sauce

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1kg floury potatoes, such as King Edward, peeled and cut into 2cm dice
100g butter
2 medium onions, finely chopped
5  apples, peeled, cored and roughly chopped
2 tbsp plus 1 tsp Wild Rosemary
5-6kg fresh goose, or frozen, giblets removed
50g caster sugar

Preheat the oven to 220*C.
Place the potatoes in a pan, cover with cold water and bring to the boil. Simmer for 8-10 minutes, or until tender. Drain. Place half the butter in a large frying pan over a low heat. Fry the onions and 2 of the chopped apples for 4-5 minutes, until soft. Add 2 tbsp wild rosemary, and season, then stir in the cooked potatoes. Fill the cavity of the goose with the stuffing. Secure with metal skewers. Weigh the stuffed goose to calculate the cooking time (see above).

Place the goose on a metal rack over a large roasting tin and place in the oven for 30 minutes. After this time, carefully pour off any excess fat and reduce the temperature to 180°C. Return the goose to the oven for the remaining cooking time, or until thoroughly cooked and the juices run clear, pouring off the excess fat regularly. Remove from the oven and rest for 10 minutes.

Place the remaining apples, butter and the sugar, plus 150ml cold water in a medium-sized pan and simmer for 8-10 minutes or until the apples are soft. Stir in the remaining rosemary and keep warm until ready to serve. Remove the stuffing from the cavity. Carve the goose and serve with the apple sauce, potato stuffing, roast potatoes and tenderstem broccoli. Serve with chunky wedges of oven-roasted apples and onions, too, if liked.

Source:  Ocado
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